Saturday, February 23, 2013

Durian is widely known as the “King of Fruits”, and is abundant in Davao. Davao's rich fertile volcanic soil and climate make it most suitable for sustained production of the freshest and tastiest Durian. It's unknown exactly how long ago durian arrived in the Philippines, but most likely it has been cultivated for just as long as in Malaysia, and far longer than in Thailand.

A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination. The fruit can grow up to 30 centimeters (12 in) long and 15 centimeters (6 in) in diameter, and typically weighs one to three kilograms (2 to 7 lb). Its shape ranges from oblong to round, the color of its husk green to brown, and its flesh pale-yellow to red, depending on the species.

Ninety-nine percent of Filipino durian is grown on the island of Mindanao, while 70% of that is grown within the Davao City Province, mostly in Tugbok District, Calinan District and Baguio District.

If you are new to durian, I suggest to start with the sweet and creamy variety to tickle your taste buds and get accustomed with the smell of durian. For Veteran Durian eaters, they usually like the strong bitter after-taste of some of the stronger varieties.

1.) Arancillo - This variety of durian was found first at Catalunan Grande. Arancillo durian has a 30 percent edible portion but its drawback is its ripe fruits can easily be spoiled during continuous downpour.

2.) Puyat - Puyat has a stable character that does not easily get rotten and still tastes luscious even during rainy season. Puyat has a beautiful yellow-orange coloration and a very thick, bitter-sweet flesh. It is one of the largest durians, recognizable by its large brown spikes, pear shape, and thick stem.

3.) Chanee or D123 - is the first variety to have spread among durian farmers, and which preceded the Arancillo. It taste like sweet potato but its sweet taste can be savored in its second and third fruiting.

5.) Kob, or D99 - It is one of the most popular durian varieties. It comes in two colors depending on the altitude, yellow or white, and is reliably chocolate-sweet with a thick flesh.

6.) Mon Thong - The Flesh is Golden yellow, thick and sweet with mild aroma. Only a few Durian farmers in Davao City is actually planting the Mon Thong variety. The Mon thong was found to be of a Soriano and Obusa variety of Durian.

9.) Mamer - is known among Dabawenyos as the native Durian, and is considered as the best native variety in Calinan. Named after Mamerto Fernandez, Mamer Durian with a 25 percent edible portion is common in Barangays in Sirib and Gumalang in Calinan District.

11.) Graveolens - are native to the island of Palawan, Philippines. Although rare, they are grown sometimes around Davao, and are often grown for rootstock. Graveolens taste very different than normal durians, with an incredible odor and heavy, thick flesh. They weight less than a kilo and come in three different colors; red, orange and yellow.

12.) Thornless Durian - which weighs as much as two kilos. The Thornless Durian variety was planted by former president Diosdado Macapagal in 1965 near one of the offices of BPI-PhilFruits. Several trees were planted at Llaneza Farm, in Mulig, Torril, near Calinan.

Different products of Durian

Durian Fruits

Durian Seedlings

Durian Candies

Durian jam,

Durian tarts,

Frozen Durian

Durian Pulp (For Food Processing, Durian Shakes, etc).

You can contact them @

Telephone/Fax: +63-82-295-0255

email: esbelviz@gmail.com

Many for those who are first time to test or smell this fruit really don't like it but as when you used to taste it you really like this fruit. The unique smell is due to the presence of sulfur in the fruit the gives it it’s distinctive smell. They said "It smells like hell but taste like heaven".